 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
A smooth, warming soup - ideal for the cooler autumn weather. Ingredients:
1 teaspoon cumin seed |
1 teaspoon sunflower oil |
1 medium onion, sliced |
2 medium sweet potatoes, peeled and sliced |
2 teaspoons ginger, grated |
2 birds eye chiles, sliced |
200 ml coconut cream |
750 ml boiling water |
4 tablespoons red lentils |
1 teaspoon salt |
1 lime |
Directions:
1. In a large pan, sizzle the cumin seeds in the oil for a few seconds until they have toasted.
2. Add the sweet potatoes, onions, ginger, chillies, coconut cream, water, salt and lentils, and bring to the boil. Lower the heat, cover, and simmer for 20 minutes.
3. Allow to cool a little, then purée. Add the lime juice to taste, and adjust the seasoning if necessary.
|
|